Best 12 Bleu Cheese Crusted Beef Tenderloin Recipes

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Welcome to the realm of culinary artistry, where flavors intertwine to create a symphony of taste. In this article, we embark on a journey to discover the secrets behind the perfect Bleu Cheese Crusted Beef Tenderloin. This extraordinary dish showcases the finest cuts of beef, expertly coated in a luscious blend of tangy Bleu cheese, aromatic herbs, and savory seasonings. Prepare to tantalize your taste buds as we unveil the nuances of this culinary masterpiece and guide you towards crafting an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BLUE CHEESE BEEF TENDERLOIN



Blue Cheese Beef Tenderloin image

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

Provided by J MILLER

Categories     Main Dish Recipes     Roast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
⅓ cup mayonnaise
⅔ cup sour cream
1 ½ teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
  • In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g

BLEU CHEESE CRUSTED FILET MIGNON



Bleu Cheese Crusted Filet Mignon image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons bleu cheese crumbles (recommended: Treasure Cove)
1/4 cup plain bread crumbs
2 teaspoons fines herbs (recommended: Spice Islands)
1/2 teaspoon olive oil, plus 1 tablespoon
4 (6-ounce) filet mignon steaks
Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon black pepper
1/2 cup cognac
1 cup organic beef stock (recommended: Swanson)
1 teaspoon crushed garlic (recommended: Christopher)
1/4 cup frozen chopped onion (recommended: Ore-Ida)

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
  • In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
  • Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
  • Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
  • Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
  • Serve steaks hot with sauce.

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

CHEESE-CRUSTED BEEF TENDERLOIN STEAKS



Cheese-Crusted Beef Tenderloin Steaks image

Cue the cool jazz. This juicy steak with a savory blue-cheese-and-chive topping has all the makings of a classic night out. Table for two?

Provided by My Food and Family

Categories     Beef

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 beef tenderloin steaks (1/2 lb.)
1/8 tsp. black pepper
1/4 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. ATHENOS Crumbled Blue Cheese
1/2 tsp. chopped fresh chives

Steps:

  • Heat broiler.
  • Season steaks with pepper. Broil, 6 inches from heat, 5 min. on each side or until medium doneness (160ºF). Meanwhile, combine remaining ingredients.
  • Top steaks with cheese mixture.
  • Broil 2 to 3 min. or until cheeses are melted and lightly browned.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g

BEEF TENDERLOIN WITH BLUE CHEESE



Beef Tenderloin with Blue Cheese image

Experience incredible flavor with this Beef Tenderloin with Blue Cheese. Bake beef tenderloin to perfection before serving with a creamy blue cheese sauce. Impress company or just the family with this Beef Tenderloin with Blue Cheese.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 10

1 trimmed beef tenderloin (2 lb.)
1 clove garlic, peeled, cut in half
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. vegetable oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 shallot, minced
2 Tbsp. milk
2 oz. ATHENOS Crumbled Blue Cheese

Steps:

  • Heat oven to 425ºF.
  • Rub outside of meat with cut garlic; season with salt and pepper. Heat oil in heavy ovenproof skillet on medium-high heat. Add meat; cook 10 min. or until browned on all sides, turning frequently. Remove excess oil from skillet.
  • Bake meat in skillet 30 to 35 min. or until internal temperature reaches 145ºF. Remove from oven. Let stand 10 min. (Temperature will rise to 160ºF.)
  • Meanwhile, combine next 4 ingredients until blended. Stir in blue cheese. Slice meat; serve with sauce.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 16 g

TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST



Tenderloin of Beef With Blue Cheese and Herb Crust image

Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.

Provided by Stinkerbell

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, softened
3 tablespoons flour
3 cups beef broth
6 tablespoons madeira wine
2 1/4 lbs beef tenderloin
1/4 cup breadcrumbs
6 tablespoons blue cheese
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil

Steps:

  • Combine the butter and the flour together.
  • Bring the beef broth and madiera to a boil.
  • Whisk in the butter and flour mixture until completely dissolved.
  • Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
  • While the sauce is simmering, preheat the oven to 350*F.
  • Spray the rack of a roasting pan with nonstick spray and place in the pan.
  • Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
  • Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
  • Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
  • Heat the olive oil in a nonstick skillet over high heat.
  • Sear the medallions until just browned, 2 to 3 minutes on each side.
  • Arrange the medallions in a roasting pan.
  • Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
  • Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
  • If butchers twine was used, be sure to remove it.
  • Serve the medallions on a pool of the warm madiera sauce.

BLEU CHEESE BEEF TENDERLOIN



Bleu Cheese Beef Tenderloin image

If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!

Provided by Rise3834

Categories     Roast Beef

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 -4 lbs beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
4 cloves garlic (chopped or minced)
4 ounces blue cheese, crumbled
1/2 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish.
  • Combine, teriyaki sauce, red wine& garlic.
  • Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
  • Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
  • Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
  • Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
  • In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
  • Stir until smooth and creamy and serve over the sliced tenderloin.
  • When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
  • I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
  • As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.

SIRLOIN WITH BLUE CHEESE BUTTER



Sirloin with Blue Cheese Butter image

Few meats are as mouthwatering as a juicy, grilled steak. And when you top a tender sirloin with a savory blue cheese and walnut butter, it's mouthwatering and memorable.-Sharon Johnson, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup crumbled blue cheese
1/4 cup butter, softened
1/4 cup chopped walnuts, toasted
2 tablespoons minced fresh parsley
1-3/4 teaspoons minced fresh rosemary, divided
6 large garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef top sirloin steaks (6 ounces each)

Steps:

  • In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap and refrigerate until firm, 30 minutes., In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks. , Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 319 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 354mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein.

BLUE CHEESE-CRUSTED SIRLOIN STEAKS



Blue Cheese-Crusted Sirloin Steaks image

My wife adores this steak-and me when I fix it for her. She thinks it's the ideal dish for Friday night after a long workweek. -Michael Rouse, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons butter, divided
1 medium onion, chopped
1/3 cup crumbled blue cheese
2 tablespoons soft bread crumbs
1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat broiler. In a large broil-safe skillet, heat 1 tablespoon butter over medium heat; saute onion until tender. Transfer to a bowl; stir in cheese and bread crumbs., Cut steak into 4 pieces; sprinkle with salt and pepper. In same pan, heat remaining butter over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-5 minutes per side. , Spread onion mixture over steaks. Broil 4-6 in. from heat until lightly browned, 2-3 minutes.

Nutrition Facts : Calories 326 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

BLUE-CHEESE-CRUSTED STEAKS WITH RED WINE SAUCE



Blue-Cheese-Crusted Steaks with Red Wine Sauce image

Categories     Beef     Cheese     Broil     Sauté     Blue Cheese     Steak     Red Wine     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) chilled butter
3 garlic cloves, chopped
1 large shallot, chopped
1 tablespoon chopped fresh thyme
3/4 cup low-salt beef broth
1/2 cup dry red wine
1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
1/4 cup panko (Japanese breadcrumbs)*
1 tablespoon chopped fresh parsley
4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)

Steps:

  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Sauté until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside.
  • Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. (Sauce and cheese mixture can be made 1 day ahead. Cover separately and chill.)
  • Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates.
  • Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve.
  • *Available at Asian markets and in the Asian section of some supermarkets.

BEEF TENDERLOIN STUFFED WITH BLUE CHEESE RECIPE



Beef tenderloin stuffed with blue cheese Recipe image

Provided by á-138

Number Of Ingredients 7

4 6oz. Medallions of Beef Tenderloin (Medallions meaning square pieces)
1 ½ C. Crumbed Blue Cheese
¼ c Horseradish
3 Tbsp Chopped Parsley and Basil
1 Tbsp Olive Oil
1/2 C. Cherry Tomatoes (cut into quarters)
Salt and Cracked Black Pepper to taste

Steps:

  • *Mix Together the Blue cheese, Horseradish, Parsley/basil, Olive Oil, Tomatoes and add salt and Pepper to taste. Set aside. Take each medallion and make a small cut on one of the side. With a small butter knife, move the knife around in side the beef to make a small pocket for the filling, trying not to cut holes in the other sides. Once pocket in made, stuff the pieces with the cheese filling until the piece starts to bulge. **Have a couple pieces of scrap pieces of beef to cover the hole with, so the cheese doesn't melt out!! Rub a small amount of oil on the Medallion before placing on the grill. Also Sprinkle with a little small and pepper. Be sure to grill each side of the medallion to the desired temperature. Lemon Rosemary Grilled Potatoes 8-10 Red Bliss Potatoes (Cooked and Sliced) **Cook normally with salted water. Cut each piece in thirds. Juice of 2 Lemons ¼ C. Chopped Rosemary ¼ C. Vegetable Oil Salt and Cracked Black Pepper to taste **Toss the potatoes with all the ingredients. Place on grill just to get a little golden brown. Its very easy but gives a perfect touch to the beef!!

BLEU CHEESE CRUSTED BEEF TENDERLOIN



BLEU CHEESE CRUSTED BEEF TENDERLOIN image

Categories     Beef

Yield 10

Number Of Ingredients 8

4oz Italian bread crumbs
2.5oz crumbled Gorgonzola
.5oz chopped parsley
.5oz chopped chives
3 chopped garlic cloves
1/4t. ground white pepper
10 6oz center cut fillets
Johnnies veal demi

Steps:

  • in food processor combine to a fine crumb mixture. Saute or grill the fillets ,w/ Canadian steak seasoning,let cool to room temp, top with crumb mixture, and finish in oven at service, finish with demi.

Tips:

  • To ensure the best results, select a high-quality beef tenderloin that is evenly trimmed.
  • Sear the beef tenderloin over high heat to create a flavorful crust and lock in the juices.
  • Use a meat thermometer to ensure that the beef tenderloin is cooked to your desired doneness.
  • Allow the beef tenderloin to rest for a few minutes before slicing and serving, to allow the juices to redistribute throughout the meat.
  • Serve the beef tenderloin with a variety of dipping sauces to enhance the flavor.

Conclusion:

The Bleu Cheese Crusted Beef Tenderloin is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. The combination of the tender beef, the flavorful blue cheese crust, and the rich demi-glace sauce creates a dish that is sure to impress your guests. With careful preparation and attention to detail, you can easily recreate this restaurant-quality dish in your own home.

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